The art and science of tossing pizza dough

You may have seen pizza chefs artfully spinning and tossing pizza dough in the air, but you might be surprised to know it’s not just for show. (Well, it’s partly for show as it’s not entirely necessary) But unlike the fancy bartenders spinning bottles high in the air (Think: Tom Cruise in ‘Cocktail’), pizza dough tossing has practical purposes.


For some pizza aficionados, tossing a pizza is more than just a cooking technique — it’s a culinary art — which began in Naples, Italy, where pizza first originated.

When an experienced pizza chef tosses the dough, it allows air to be trapped within, contributing to a lighter, more digestible crust. It also ensures that the heat is distributed evenly across the pizza, giving a uniformly cooked product that’s delicious to bite into. Dough spinning also helps retain moisture, so the crust is soft on the inside while crispy on the outside.

Not everyone can spin pizza properly, though; it takes time and lots of practice. After all, it is not just about spinning the pizza dough, it’s about understanding the dough’s texture, elasticity and how it reacts to gravity and motion.

At Base Wood-fired Pizza, we don’t always toss our pizzas as we have other techniques to keep them even and aerated. However, if the occasion requires it, we’re always happy to oblige! Get in contact with us to find out more.